Cranberry Cheesecake with Cranberry Orange Compote
cranberries, fresh or frozen about 4 2/3 cups
orange juice, fresh
cream cheese, room temperature
unsalted butter, melted
cranberry filling mix
orange peel, minced
1FOR CRANBERRY FILLING: Combine cranberries, sugar and fresh orange juice in heavy medium saucepan.
2Bring to boil over medium-high heat, stirring until sugar dissolves.
3Reduce heat and simmer until berries pop and mixture thickens, stirring frequently to prevent sticking, about 10 minutes.
4Cool cranberry filling completely.
5FOR CHEESE FILLING: Using an electric mixer, beat cream cheese and sugar in a large bowl until well blended.
6Add eggs 1 at a time, beating after each addition.
7Set cheese filling aside.
8FOR CRUST: Preheat oven to 350 degrees.
9Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides.
10Place cookie crumbs in medium bowl.
11Add melted butter and blend until moist crumbs form.
12Press onto bottom (not sides) of prepared pan.
13Pour cheese filling over crust in pan.
14Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for compote).
15Using a small sharp knife, swirl to form marble pattern.
16Bake until center of cheesecake is set, about 1 hour.
17Transfer cheesecake to rack and maintain oven temperature.
18PREPARE TOPPING: Mix sour cream, sugar and vanilla in small bowl.
19Gently press down any raised edges of cheesecake.
20Spoon topping over cake.
22Transfer cheesecake to rack and cool.
23Cover and refrigerate over night.
24(Cheesecake can be prepared 2 days in advance. Keep refrigerated)
25Release pan sides and transfer cheesecake to platter.
26Cut cheesecake into wedges and serve, passing compote separately.
27CRANBERRY ORANGE COMPOTE: Combine sugar and water in heavy small saucepan.
28Bring to a boil, stirring until sugar dissolves and liquid appears clear.
29Transfer to medium bowl and mix in 1 3/4 cups reserved cranberry filling and minced orange peel.
30Using small sharp knife, cut peel and white pith from oranges.
31Working over another bowl to catch juices, cut between membranes to release segments.
32Add segments to bowl with juices.
33(Can be prepared 8 hours ahead. Cover oranges and cranberry filling separately and refrigerate.)
34Add orange segments and juices to compote and serve.
Originally Posted: Mon, Jul 25, 2011